|6||10 min||10 min||Easy|
Preheat the oven to 180C
Cut the sweet potato into tiny rectangles that will fit onto the crackers, approx ½ cm thick. Microwave them with a bit of water for 3 minutes until they are soft.
Spread out crackers onto a baking tray, then place one rectangle onto each cracker.
Mix the sour cream, miso, tahini and flour into a smooth paste.
Using a star nozzle, pipe the paste onto the sweet potato rectangles to form little rosettes.
Sprinkle with black sesame seeds.
Bake for 5-10 minutes or until the rosettes are taking on some colour.